Hey there! If you love crispy shrimp, fluffy rice, and a sauce that makes you want to lick the spoon, you are in for a treat. This baked coconut shrimp gives you that golden crunch without deep frying, the springy rice is light and fluffy, and the honey butter sauce? It’s sweet, buttery, and just the right touch of fancy.
The best part? It’s easier to make than you think. Let’s get started.
Utensils You Need
These are the utensils you need to make this recipe:
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cooking pot with lid
- Fork (for fluffing rice)
- Small saucepan
- Tongs
Important Info
- Servings: 4 plates
- Estimated Cost: Around $15 for all ingredients
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Calories per Serving: 450 kcal
- Cook Method: Baking & Stovetop
- Season: Perfect for Spring and Summer
- Courses: Main Course
- Cuisine: International
- Diets: DairyFreeDiet, HalalDiet
How to Make Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce
Now I am going to tell you what ingredients you need to make this meal and how to put it all together.
Ingredients You Need
For the Baked Coconut Shrimp:
- 1 lb (about 20 pieces) large shrimp, peeled and deveined
- ½ cup all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- 2 eggs, beaten
- 1 cup shredded coconut
- ½ cup panko breadcrumbs
- Cooking spray
For the Springy Rice:
- 1 cup jasmine rice
- 2 cups water
- ½ tsp salt
- 1 tbsp butter
For the Honey Butter Sauce:
- 2 tbsp butter
- 2 tbsp honey
- 1 tsp soy sauce
- ½ tsp lemon juice
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| All-purpose flour | Cornstarch |
| Panko breadcrumbs | Crushed cornflakes |
| Shredded coconut | Crushed almonds |
| Jasmine rice | Basmati rice |
| Butter | Margarine |
| Soy sauce | Worcestershire sauce |
| Lemon juice | Apple cider vinegar |
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.
- Prepare the shrimp by patting them dry with a paper towel.
- Set up a breading station: In one bowl, mix flour, salt, and black pepper. In another bowl, beat the eggs. In a third bowl, mix coconut and panko breadcrumbs.
- Coat the shrimp: Dip each shrimp into the flour, then the beaten eggs, and finally the coconut mixture. Press gently so the coating sticks.
- Bake the shrimp: Arrange them on the baking sheet and spray lightly with cooking spray. Bake for 12-15 minutes, flipping halfway, until golden brown.
- Cook the rice: In a pot, bring water, rice, salt, and butter to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes, then fluff with a fork.
- Make the sauce: In a small saucepan, melt butter over low heat. Stir in honey, soy sauce, and lemon juice. Let it simmer for 2 minutes, then remove from heat.
- Serve: Place a scoop of springy rice on a plate, top with crispy coconut shrimp, and drizzle with the honey butter sauce.
Helpful Tips
- Use raw shrimp, not pre-cooked ones, so they stay juicy inside.
- Toast the coconut for a richer flavor before coating the shrimp.
- For extra crispy shrimp, bake them on a wire rack instead of parchment paper.
- Let the rice sit covered for a few minutes after cooking for that perfect springy texture.
- Taste the honey butter sauce and adjust the sweetness or tanginess by adding more honey or lemon juice.
What to Serve with Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce
This dish pairs well with:
- Steamed broccoli or sautéed green beans
- A fresh mango salad
- Pineapple salsa for extra tropical vibes
- A cold, refreshing glass of lemonade
How Do You Serve the Recipe?
Serve the shrimp and rice on a plate and drizzle the honey butter sauce over the top. A shallow bowl works well too, so the sauce doesn’t run off. If you want it extra fancy, garnish with chopped parsley or sesame seeds.
Where Do You Serve This Recipe the Most?
This dish is great for:
- Family dinners – quick, easy, and delicious
- Spring and summer parties – light and refreshing
- Date nights – looks impressive but is simple to make
- Meal prep – reheat and enjoy later
Storage
Short-Term Storage (Room Temperature)
- If serving later the same day, keep the shrimp covered at room temperature for up to 2 hours.
Refrigeration
- Store leftover shrimp in an airtight container in the fridge for up to 3 days.
- Keep the rice in a separate container to prevent it from getting soggy.
- Reheat shrimp in the oven at 350°F for 5-7 minutes to keep them crispy.
Freezing
- Freeze uncooked breaded shrimp on a tray, then transfer to a freezer bag for up to 3 months.
- Bake directly from frozen, adding 3-4 minutes to the cooking time.
- The rice can also be frozen in portioned containers for up to 2 months.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, just make sure to thaw and pat them dry before breading. Too much moisture will make the coating fall off.
What can I use instead of panko breadcrumbs?
Crushed cornflakes or crackers work well if you don’t have panko. They add crunch without making the shrimp heavy.
Can I make the honey butter sauce ahead of time?
Yes, store it in a jar in the fridge for up to a week. Warm it up before serving so it’s nice and smooth.
Is this recipe kid-friendly?
Absolutely! Kids love crispy shrimp, and you can leave out the black pepper if they prefer a milder taste.
Can I air-fry the shrimp instead of baking?
Yes! Air fry at 375°F for 10 minutes, shaking the basket halfway. It will come out even crispier.